Chili Cajun Style

I can definitely see what makes this chilly Cajun style with the amount of the different kind of peppers that are used in the preparation.
-Sweet Mama Janisse
Photo: by jeffreyw

Barbecued Ribs New Orleans Style

Fantastic recipe I wouldn't change a thing.
-Sweet Mama Janisse

Chicken Rosalie

I would suggest if you have left over ham use that, and if you can't have it in slices just put chunks of it on top of the chicken. Other than that, buy nice quality ham slices at your local deli.
-Sweet Mama Janisse
Photo: by sushiâ™¥ina

Chicken, Sausage & Shrimp Gumbo

Excellent recipe. I wouldn't change a thing.
-Sweet Mama Janisse

Boiled Crawfish

When fresh crawfish are in season, try this recipe.
This is a gluten-free recipe. When preparing this recipe for a gluten-free entrée, check the ingredients in your smoked sausage. If it contains any flour, eliminate the sausage.
-Sweet Mama Janisse
Photo: by seanosh /cropped

Blackened Catfish

This is one of the most ordered entrées in my restaurant. Be sure when you make it that you have a lot of air flowing through the house, because it does create a large amount of smoke.
-Sweet Mama Janisse
Photo: by razvan.orendovici / cropped and color enhanced

Caribbean Coconut Shrimp

I love, love, love this Caribbean coconut shrimp. The larger the shrimp you use the better this recipe will come out.
-Sweet Mama Janisse
Photo: by elsie.hui

Boiled Crabs

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

The thigh meat, which is the dark meat, is the main ingredient that gives this jambalaya it's texture and flavor. You can substitute the Hillshire Farms Polish kielbasa with a Louisiana hot spicy sausage and that will give the jambalaya a little more soul.

Chicken and Sausage Jambalaya Directions

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red. Turn the chicken pieces over and lightly coat the skin side.

Let sit for 15 minutes or so to soak it all up.

Heat the oil in the bottom of a large heavy cast iron or aluminum pot Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.

Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot (along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.

Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little).

When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour).